To brie or not to brie isn’t even a question because the answer is always, Yes! Especially when brie is baked into a crescent roll and topped with your favorite berries and a generous drizzle of honey. Pair with your favorite crackers for a simple and delicious appetizer.

Yield 24 Bites
Prep Time 20 Minutes
Total Time 35 Minutes



Directions

Preheat oven to 375°F. Place your wheel of brie in the freezer for 10-15 minutes for easy cutting. Grease a mini muffin pan.  

Sprinkle a clean surface with flour and roll out crescent dough into a 10 x 14-inch rectangle. Pinch together the seams, then cut into 24 equal squares (we recommend lengthwise into 6 strips and then crosswise into 4 strips). Place one square into each mini muffin tin cup, making sure it is centered. 

Cut brie into 24 pieces and place inside the dough cups. Top with a fresh raspberry. Sprinkle with salt and pepper. 

Place in oven and bake for 10-15 minutes or until pastry is golden. Once you remove the pan from the oven, you may notice some of the brie has bubbled over. Simply use a spoon to push the warm brie back into the tarts. Sprinkle with fresh thyme, if desired. Serve with a drizzle of hot honey and enjoy!